Recipe by carrie sheridan
delicious, healthy, comfort food for fall and winter -- the orange adds a freshness and a zest. from her new Foolproof cookbook.
- 453.59 g carrot, with the greens attached
- 453.59 g thin parsnip
- 78.07 ml finely diced shallots or 1 large shallot
- 9.85 ml grated orange zest
- 295.73 ml freshly squeezed orange juice
- 78.07 ml spitiko olive oil
- 6 sprig thyme, tied with kitchen string
- 29.58 ml minced fresh flat-leaf parsley, for serving
Directions See How It's Made
- Preheat the oven to 275 degrees.
- Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters so they are about the same width as the carrots.
- Place the carrots and parsnips in a pot or Dutch oven, such as LeCreuset, that's large enough for the vegetables to be flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, 2 t salt and 1/2 t black pepper. You can add a pinch of red pepper flakes, if desired.
- Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid. Transfer to the oven and cook for 1-1/2 hours, until the carrots and parsnips are very tender.
- Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste.
- Serve hot, warm or at room temperature.